We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. We may share your information with our advertising and analytic partners. Find out more about cookies by reading our updated Cookies Policy, which contains further information about the cookies and other technologies we use and information about how to disable them. By clicking "Accept", you agree to our use of cookies and similar technologies.

Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.

Find Out More

1 (410g) can diced tomatoes

900g chicken thighs and leg, boneless, skinless, cut into 3-cm pieces

450g sliced okra

2 bay leaves

1 tbsp hot sauce, recipe follows

1 tsp salt

1/4 tsp black pepper

450g (16 to 20-count) prawns, peeled and deveined

110g fresh coriander leaves, roughly chopped

450g cooked white rice, recipe follows

For the hot sauce

5 red Fresno chillies

5 jalapenos

200g tin diced tomatoes

60ml apple cider vinegar

2 cloves garlic

1/2 tsp sugar

Salt

Water, if necessary

For the white rice

450g long-grain rice

900ml chicken stock

Try Knorr Stock Pots

Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.

1) Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cooks, the colour will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux.

2) When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, hot sauce and season with salt and pepper.

3) Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and cook until no longer pink. At the very last minute add the fresh coriander. Season with more salt and pepper, if necessary. Remove bay leaves and serve with rice and crusty flat bread.

4) Roughly chop the chillies and jalapenos discarding the seeds. Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water. Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary.

5) In a medium covered saucepan bring salted water to a boil. Add the rice, cover and lower the heat. Cook for 20 minutes until water is absorbed. Serve with gumbo.

For the hot sauce:

1) Roughly chop the chiles and jalepenos discarding the seeds. Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water.

2) Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary.

For the white rice:

In a medium covered saucepan bring salted water to a boil. Add the rice, cover and lower the heat. Cook for 20 minutes until water is absorbed. Serve with gumbo.